65020 jewish southwestern stuffed chilies Recipes

baking potatoes, shredded monterey jack cheese (about 2 oz.), shredded mild cheddar cheese (about 2 oz.), butter or 2 tbsp margarine, sour cream, canned chipotle chile, minced, adobo sauce (from can of chipotle chilies), salt, fresh ground black pepper

ground turkey, diced onion, del monte diced tomatoes , no salt added, del monte whole kernel corn , no salt added, drained, low-sodium kidney beans, drained, del monte tomato sauce , no salt added, chili powder, lime (optional), light sour cream (optional), cilantro (optional), salt and pepper to taste (optional)

carrots, chopped, onion, chopped, garlic clove, minced, salt, extra lean ground beef, tomato paste, canned diced green chiles, black beans, drained and rinsed, chili powder, beef broth, corn kernel, cheddar cheese, grated, scallions, sliced

chopped onion, garlic cloves, minced, ground cumin, oregano, red pepper, great northern beans, drained and rinsed, diced green chili peppers (optional), chicken broth, cooked chicken, chopped, shredded cheese (optional)

olive oil, carrots, chopped, onion, chopped, poblano or bell pepper, chopped, ground beef, tomato paste, black beans, drained and rinsed, chili powder, kosher salt and pepper, corn kernels (from 1 ear, or frozen and thawed ), grated cheddar (2 oz), scallions, sliced

chili-stuffed potato skins, baking potatoes, olive oil, garlic, minced, yellow onion, diced, minced jarred jalapeno peppers, lean ground beef, canned crushed tomatoes, refried beans, salt and ground black pepper, to taste, shredded cheddar cheese, ricotta cheese, milk

pitted prunes, peeled carrots, cut in chunks, sweet potatoes (about 2 lb), peeled and diced, honey, nutmeg, cinnamon, salt, lemon juice, orange juice, chopped fresh coriander, green or red anaheim chilies

frozen bread dough, thawed (or white rolls or honey wheat rolls), cooked ground beef or 1 cup ground turkey, chili powder, ground cumin, garlic powder, shredded monterey jack cheese, sliced black olives, canned drained chili beans or 1/4 cup pinto beans, chopped yellow onion, fresh cilantro, yellow cornmeal (optional)

chayote chopped, jalapeno chilies seeded and finely chopped, garlic finely chopped, onion finely chopped, butter, fresh cilantro snipped, dried thyme leaves, salt, dried sage leaves, cubed corn bread, chopped pecans

grain white rice, olive oil, scallions thinly sliced, white & green parts separated, ground beef chuck, frozen corn, chopped green chilies, ground cumin, monterey jack (1 cup) grated, bell peppers halved lengthwide ,ribs & seeds removed, plain low fat greek yogurt, salsa for serving

sized sweet potatoes, olive oil, diced onion, diced red pepper, ground beef, taco sauce, sliced stuffed spanish olives, frozen kernel corn, salt, cayenne pepper , optional

chicken breasts, chopped up into 1 inch strips, kidney beans, drained and rinsed under warm water (i prefer goya), whole canned tomatoes, canned corn niblets (i prefer green giant), yellow onion , chopped into 1 inch ring segments, chili powder (or if you want to give it a real kick, 3 tbsp and the seeds of 1 whole red chili peppe)

ground meat , or, shredded chicken, chopped onion, garlic cloves, minced, corn tortillas, cream of mushroom soup, chopped green chili pepper, chopped ripe olives, longhorn cheese, grated, oil (for frying )

olive oil, boneless skinless chicken breast , cut in bite-sized pieces, onion, diced, garlic cloves, minced, mild green chilies, undrained, tomatillo salsa (i like medium heat in this recipe ), low sodium chicken broth, ground cumin, dried oregano, white beans, drained and rinsed (cannellini or great northern), lime juice, parsley, salt and pepper, to taste, sour cream, for garnish, shredded cheese, for garnish

chopped onion (1 medium), diced green bell pepper (about 1), garlic cloves, minced, skinless, boneless chicken breasts, cut into 1/2-inch cubes, chopped fresh cilantro, strong brewed coffee, chili powder, brown sugar, ground red pepper, kidney beans, rinsed and drained, diced tomatoes, undrained, masa harina or finely ground cornmeal, water, chopped fresh cilantro (optional)

chilies or 6 -8 medium bell peppers or 15 -20 jalapenos, couscous, chicken stock, tomato juice, ground coriander, pine nuts, minced fine, grated monterey jack cheese, chopped green onion, raisins

bell peppers, any color, ground turkey, olive oil, onion, chopped, black beans, rinsed and drained, diced tomatoes with juice, diced green chilies (with juice), chili powder, ground cumin, cooked brown rice, grated cheese

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.